KR20160135921A

KR20160135921A - Method of manufacturing the source for the side dish of material

Info

Publication number: KR20160135921A
Application number: KR1020150069391A
Authority: KR
Inventors: 최종숙
Original assignee: 최종숙
Priority date: 2015-05-19
Filing date: 2015-05-19
Publication date: 2016-11-29

Abstract

The present invention relates to a method for producing a sauce for ingredients for side dishes, intended to increase productivity by using the sauce as a base when preparing various side dishes. To this end, the method of the present invention includes a step of producing a first sauce to tenth sauce.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

More particularly, the present invention relates to a method for manufacturing a saucer for saucer, which can be used as a basic source in various side dishes to improve productivity and standardize taste .

The side dish is the food that is served with the rice.

In general, domestic meals and foodservice meals are usually based on rice, soup, kimchi, and herbs, and side dishes prepared by various recipes made of animal and vegetable materials.

For example, most of the side dishes of Korean food should be prepared with various kinds of sauces. Even if you need one small side dish, it is troublesome to prepare the ingredients, and it is troublesome to prepare the ingredients. have.

As a result, the number of side dish shops that provide side dishes only professionally is increasing, and it is receiving good response from consumers.

On the other hand, the side dish shop meets different consumers' desires by providing various kinds of side dishes according to the taste of consumers.

However, in order to supply various kinds of side dishes daily at a side dish shop, it is troublesome to prepare various kinds of ingredients and seasonings and prepare them as only recipes of side dishes, thereby causing a problem of lowering productivity.

In addition, even if a side dish is cooked with a predetermined recipe, the taste of the side dish may not be constant due to the experience or personality of each person who cooks the side dish, which may confuse the customer, which makes it difficult to construct a system for making the side- .

KR 10-0671771 B1 KR 10-0981741 B1

It is an object of the present invention to solve the problems derived from the prior art, and to provide a method of manufacturing a saucer for a side dish, which can improve productivity by simplifying recipes in manufacturing various side dishes.

It is another object of the present invention to provide a method for manufacturing a side dish material for facilitating the establishment of a system for forming a franchise shop for a side dish by making it possible to standardize the taste of the side dish material.

Meanwhile, the object of the present invention is not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood from the following description.

According to an embodiment of the present invention, the above-mentioned object can be accomplished by a method for producing a fermented soybean milk, comprising: preparing a first sauce by adding a red pepper paste, a syrup, a sugar, a garlic, a ginger juice and a scouring enzyme; Preparing a second sauce by mixing soy sauce, shochu, and sugar in a broth formed by mixing water, black bean, mushroom, beef, radish, kelp, onion and ginger; Preparing a third source by blending soy sauce, syrup and ginger juice; Adding miso, starch syrup, garlic, ginger, red pepper powder and scouring enzyme to prepare a fourth sauce; Red pepper powder, garlic, ginger, sugar, pepper powder, soy sauce, and broth, and then aging to prepare a fifth sauce; Anchovy sauce, soy sauce, garlic, sugar and red pepper powder, followed by aging to prepare a sixth sauce; Preparing a seventh sauce by adding red pepper powder, garlic, ginger, scouring enzyme, shrimp sauce, anchovy sauce, sugar, onion and red ginseng to a glutinous rice paste in which the glutinous rice flour is mixed with broth; Preparing an eighth source by mixing the soy sauce, the sugar, the vinegar, the garlic, the ginger, the red pepper powder, and the mash enzyme; Orange extract, red pepper paste, syrup, vinegar, sugar and red pepper powder, followed by aging to prepare a ninth source; And producing a tenth source by combining soy sauce, sesame oil, and sugar, wherein the first source, the second source, the third source, the fourth source, the fifth source, the sixth source , The seventh source, the eighth source, the ninth source, and the tenth source are mixed with each other.

Here, the orange extract of the step of preparing the ninth source may be a filtered filtrate separated from the onion and the orange after mixing and heating water, onion and orange.

The onion and the orange may be mixed in a weight ratio of 1: 2 to 3.

Meanwhile, in the step of preparing the eighth source, it is preferable to stir the sugar until it melts.

Furthermore, the mussel enzyme may be formed by mixing mussels, sugar, and oligosaccharides and aging at room temperature for 3 to 6 months.

According to the present invention, since the first to tenth sources are manufactured and then utilized as a source for various side dish materials, it is possible to improve the side dish productivity by simplifying the recipe, .

It is expected that standardization of the taste of sauces for side dishes can be set up to expand the number of franchisees by establishing systematization of side dish shops.

In addition, through the present invention, it is possible to expand the business by improving the taste of the sauces for the side dishes, thereby improving the customer satisfaction.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and the manner of achieving them, will be apparent from and elucidated with reference to the embodiments described hereinafter in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described below, but may be embodied in various different forms, and these embodiments are not intended to be exhaustive or to limit the scope of the present invention to the precise form disclosed, It is provided to inform the person completely of the scope of the invention. And the terminology used herein is for the purpose of illustrating embodiments and is not intended to be limiting of the present invention. The singular forms herein include plural forms unless the context clearly dictates otherwise.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Brief Description of Drawings FIG. 1 is a block diagram of a computer system according to an embodiment of the present invention; FIG. 2 is a block diagram of a computer system according to an embodiment of the present invention; FIG.

A method of manufacturing a sauce for a side dish material according to a preferred embodiment of the present invention comprises the steps of preparing a first source, producing a second source, producing a third source, producing a fourth source, The method for manufacturing a semiconductor device according to any one of the above items (1) to (4), wherein each of the steps of preparing the source, the sixth source, the seventh source, the eighth source, Sources. &Lt; / RTI >

First, the step of preparing the first source is a step of mixing and aging the koji paste, the starch syrup, the sugar, the garlic, the ginger juice, and the scrubber enzyme.

Specifically, 200 to 500 parts by weight of a red pepper paste, 100 to 300 parts by weight of starch syrup, 5 to 25 parts by weight of sugar, 5 to 25 parts by weight of liver garlic, 5 to 25 parts by weight of ginger juice and 10 to 30 parts by weight of scum enzyme are uniformly mixed And then aged at 2-8 [deg.] C for 6-8 days to prepare a first source.

For reference, the water-scavenging enzyme can be used as a scouring enzyme solution after mixing water-removed scrubbers with sugar at a ratio of 1: 1 and fermenting at room temperature for 3 to 8 months. In some cases, the powder may be used .

Next, the step of producing the second sauce comprises adding soy sauce, soju and sugar to the broth formed by mixing hot water, black soybean, mushroom, beef, radish, kelp, onion and ginger, followed by aging, The second source may be referred to as a flavored soy sauce source.

That is, it is preferable that 100 to 150 parts by weight of water, 50 to 200 parts by weight of black soybean, 50 to 200 parts by weight of shiitake mushroom, 50 to 200 parts by weight of beef tallow, 10 to 50 parts by weight of tallow, 10 to 50 parts by weight of tallow, 50 parts by weight of ginger and 0.1 to 5 parts by weight of ginger are mixed and heated to half of the initial amount to prepare broth.

100 to 150 parts by weight of soy sauce, 100 to 300 parts by weight of soju, and 50 to 200 parts by weight of sugar are blended in 80 to 120 parts by weight of broth produced in this manner, and then aged at 2-8 캜 for 6 to 8 days Thereby completing the second source.

Next, the step of producing the third source is a step of blending the soy sauce, the syrup and the ginger juice, and the third source obtained through this step may be referred to as a stewing source.

Briefly, the third source may be completed by uniformly blending 50-150 parts by weight of soy sauce, 100-300 parts by weight of starch syrup, and 0.1-5 parts by weight of ginger juice.

Next, the step of preparing the fourth source is a step of adding miso, starch syrup, garlic, ginger, red pepper powder, and scouring enzyme, followed by aging, and the fourth source obtained through this is also called miso sauce.

In the fourth source preparation step, 200 to 800 parts by weight of miso, 20 to 80 parts by weight of starch syrup, 5 to 15 parts by weight of liver garlic, 1 to 10 parts by weight of liver ginger, 10 to 30 parts by weight of red pepper powder, 50 to 100 parts by weight of the composition are blended and then aged at 2-8 캜 for 6-8 days to complete the fourth source.

Next, the fifth source is prepared by mixing red pepper powder, garlic, ginger, sugar, pepper powder, soy sauce, and broth, and then aging the resulting sauce.

That is to say, 10 to 50 parts by weight of red pepper powder, 30 to 70 parts by weight of liver garlic, 0.1 to 10 parts by weight of liver ginger, 0.1 to 1 part by weight of sugar, 0.5 to 2 parts by weight of black pepper, 50 to 150 parts by weight of soy sauce, And then aged at 2-8 캜 for 6-8 days to prepare a fifth source.

Next, the sixth source is prepared by mixing anchovy sauce, broth, garlic, sugar, and red pepper powder, followed by aging, and the sixth source obtained through this step may be referred to as a stirrer source.

Preferably, 20 to 70 parts by weight of anchovy sauce, 20 to 70 parts by weight of broth, 0.1 to 1 part by weight of liver garlic, 0.1 to 1 part by weight of sugar, and 10 to 50 parts by weight of red pepper powder are mixed, The fifth source is completed by aging for 8 days.

At this time, in order to keep the flavor of the fifth source properly, it is more preferable that the anchovy sauce and the broth are mixed at a ratio of 1: 1.

Next, the step of producing the seventh sauce is a step of mixing the red pepper powder, garlic, ginger, scouring enzyme, shrimp, anchovy sauce, sugar, onion and red ginseng in a glutinous rice paste in which glutinous rice flour is mixed with broth, The seventh source obtained through the process can be said to be a sauce for kimchi sauce.

In other words, 500 to 900 parts by weight of the glutinous rice flour mixed in a measuring cup in the range of 5 to 20 cups (which is adjustable in some cases, but not limited to a certain range) . Glutinous rice is sometimes referred to as a grass.

500 to 900 parts by weight of red pepper powder, 50 to 150 parts by weight of liver garlic, 20 to 80 parts by weight of liver ginger, 50 to 200 parts by weight of scouring enzyme, 200 to 600 parts by weight of salted shrimp, 200 to 600 parts by weight of anchovy sauce 20 to 80 parts by weight of sugar, 100 to 300 parts by weight of liver onion and 100 to 300 parts by weight of liver red ginseng are appropriately mixed and aged at 2-8 캜 for 1-5 days to obtain a seventh source.

Next, the step of preparing the eighth source is a step of mixing and aging the soy sauce, sugar, vinegar, garlic, ginger, red pepper powder and mash enzyme, and the eighth source obtained thereby may be referred to as a safflower sauce.

More specifically, 50 to 150 parts by weight of flavored soy sauce, 10 to 50 parts by weight of sugar, 10 to 50 parts by weight of vinegar, 1 to 10 parts by weight of liver garlic, 0.1 to 10 parts by weight of liver ginger, 10 to 50 parts by weight of red pepper powder, 5 to 20 parts by weight of an enzyme is blended. If the sugar is not completely melted, it may not be mixed with other ingredients, resulting in a disadvantage of poor texture. Therefore, it is preferable to stir the sugar until it is completely melted.

After confirming that the sugar is completely melted, the eighth source can be completed by aging at a temperature of 2 to 8 ° C for 20 to 28 hours.

In addition, the mulberry enzyme for preparing the eighth source may be an aged plum enzyme solution obtained by mixing the water-removed plum and sugar at a ratio of 1: 1 and fermenting at room temperature for 3 to 6 months, Or a powder thereof may be used.

Here, in order to stabilize the texture of the mussel enzyme, oligosaccharide may be further added when the plum and sugar are mixed. Since such oligosaccharides can quickly dissolve sugar and maintain sweetness, it is preferable that the oligosaccharide is contained in an amount of 1 to 20 parts by weight based on 100 parts by weight of sugar.

If the amount of the oligosaccharide is less than 1 part by weight, the effect specific to the oligosaccharide may not be exhibited. If the amount of the oligosaccharide is more than 20 parts by weight, , Nutrition and the like may be deteriorated. Therefore, the oligosaccharide is preferably added in an amount of 1 to 20 parts by weight.

Next, the step of producing the ninth source is a step of mixing the orange extract, hot pepper paste, starch syrup, vinegar, sugar and red pepper powder and aging, and the ninth sauce thus obtained may be referred to as a horseradish source.

In the step of producing the ninth source, 50 to 200 parts by weight of orange extract, 100 to 500 parts by weight of red pepper paste, 100 to 300 parts by weight of starch syrup, 50 to 150 parts by weight of vinegar, 50 to 150 parts by weight of sugar, and 10 to 50 parts by weight of red pepper powder The mixture is homogeneously mixed and aged at 2-8 ° C for 6-8 days to prepare a ninth source.

Particularly, the orange extract refers to a filtrate obtained by adding 50 to 300 parts by weight of water, 10 to 50 parts by weight of water, and 20 to 100 parts by weight of orange to a container, mixing and heating the mixture, and then filtering off the mixture from onion and oranges.

At this time, the weight ratio of onion and orange is 1: 2 ~ 3, and when the weight ratio is out of the range, the unique orange flavor becomes strong and the texture and the nutritional balance may be destroyed. By weight.

Finally, the step of producing the tenth source is a step of blending soy sauce, sesame oil and sugar, and the tenth source obtained through this may be referred to as a whey source.

That is, the tenth source is completed by uniformly mixing soy sauce, sesame oil and sugar at a ratio of 1: 1: 0.05.

A method of mixing at least one of the first source, the second source, the third source, the fourth source, the fifth source, the sixth source, the seventh source, the eighth source, the ninth source, The source for the side dish material formed using the above can be described as follows.

First, chicken sauce ribs can be prepared by mixing the first sauce, curry powder and starch syrup at a weight ratio of 10: 1: 1.

Next, a potato sauce source can be prepared by mixing the first source, beef minced meat, and broth at a ratio of 5: 1: 2.

Next, the first source and the second source may be mixed to prepare sauces such as rice gruel, roasted anchovy, and garlic sauce.

Next, the first source and the third source may be mixed to produce a sauce such as afternoon stew, stewed afforestation, or sole stew.

Next, the first source and the seventh source may be mixed to prepare sauces such as non-salted, spiced pea leaves, colored leaves, and salted fish.

Next, the first source and the eighth source may be mixed to produce a sauce such as a sauce, a sauce or the like.

Next, the first source and the tenth source may be mixed to prepare a sauce such as roasted roasted roast, roasted roasted roast, and roasted roasted roasted safflower.

Next, a source such as Andong steamed chicken, quail egg stew, egg-stewed beef, and beef stew can be manufactured by mixing the second source and the third source.

Next, the second source and the fourth source may be mixed together to prepare a source such as corn steep liquor, corn steep liquor, and wind resistant liquor.

Next, the second source and the fifth source may be mixed to produce sauces such as garlic stew, mushroom pork bass, steamed middendo, seafood steamed mackerel, hwangtaipjang, potato mackerel, mackerel, and chicken pancake.

Next, the second source and the seventh source may be mixed to prepare a sauce such as sauce, cucumber, and the like.

Next, the second source and the eighth source may be mixed to produce a sauce such as green bean, leek, or the like.

Next, the third source and the fifth source may be mixed to prepare sauces such as roasted fish paste, soybean sprouts, potato stew, potato stew, tofu stew, and the like.

Next, a source such as red pepper leaf blind, pickled green pepper and the like can be prepared by mixing the fourth source and the sixth source.

Next, the fifth source and the sixth source may be mixed to prepare a source such as molasses, salt, salt, or the like.

Next, the fifth source and the ninth source may be mixed to produce a source such as squid vinegar, bellflower, sea mustard, or horseradish.

Next, the seventh source and the eighth source may be mixed to prepare sauces such as leek slices, pepper pickles, and the like.

Next, the sauces such as roasted bellflower seed broth, roasted octopus, roast beef meat, and meat roast can be prepared by mixing the first source, the second source and the fifth source.

Next, a source such as a chicken stew, a shrimp crab, or the like can be manufactured by mixing the first source, the third source, and the fifth source.

Finally, the second source, the fourth source, and the fifth source may be mixed to produce sauces such as mackerel simmered, saury simmered, and simmered.

However, as described above, the ratio of each of the sources to be mixed is not limited to a specific range, but can be modified as necessary, and therefore, it can be varied at various mixing ratios.

Hereinafter, an embodiment of a method of manufacturing first to tenth sources according to a preferred embodiment of the present invention will be described.

4 kg of hot pepper paste, 2 kg of starch syrup, 100 g of sugar, 100 g of liver garlic, 100 g of ginger juice and 150 g of scum enzyme were mixed and aged at 5 캜 for 7 days to prepare a first source.

Water 13 kg, black bean 1 kg, shiitake 1 kg, beef pork 1 kg, 200 g, 200 g of kelp, 200 g of onion, and 50 g of ginger were mixed and heated to lower the temperature to produce the first half of the broth.

13 kg of soy sauce, 2 kg of soju and 1 kg of sugar were added to 10 kg of the broth, and the mixture was heated and aged at 5 ° C for 7 days to prepare a second sauce.

1 kg of soy sauce, 2 kg of starch syrup and 20 g of ginger juice were mixed to prepare a third source.

5 g of miso, 500 g of starch syrup, 100 g of liver garlic, 50 g of liver ginger, 200 g of red pepper powder, and 700 g of scum enzyme were blended and aged at 5 캜 for 7 days to prepare a fourth source.

250 g of red pepper powder, 500 g of liver garlic, 20 g of liver ginger, 30 g of sugar, 10 g of black pepper powder, 1 kg of flavored soy sauce and 1 kg of broth were mixed and aged at 5 캜 for 7 days to prepare a fifth source.

500 g of anchovy sauce, 500 g of broth, 30 g of liver, 20 g of sugar, and 200 g of red pepper powder were mixed and aged at 5 캜 for 7 days to prepare a sixth source.

8 kg of broth, and 7 cups of glutinous rice flour were mixed to prepare a glutinous rice paste. 8 kg of red pepper powder, 1 kg of liver garlic, 500 g of liver ginger, 1 kg of scarlet enzyme, 4 kg of salted shrimp, 4 kg of anchovy sauce, 500 g of sugar, 2 kg of liver onion and 2 kg of liver were added to the glutinous rice paste prepared in this manner and aged at 5 캜 for 3 days A seventh source was prepared.

Taste 1 g of soy sauce, 200 g of sugar, 200 g of vinegar, 50 g of liver ginger, 10 g of liver ginger, 300 g of red pepper powder and 100 g of mash enzyme were mixed and stirred until the sugar was completely melted and then aged at 5 ° C for 1 day to prepare an eighth source.

1 kg of water, 500 g of orange, and 200 g of onion were mixed and heated to filter off orange and onion to prepare orange extract. To 1 kg of this orange extract, 3 kg of a red pepper paste, 2 kg of starch syrup, 1 kg of vinegar, 1 kg of sugar and 300 g of red pepper powder were blended and aged at 5 캜 for 7 days to prepare a ninth source.

Soy sauce, sesame oil, and sugar were mixed at a ratio of 1: 1: 0.05 to prepare a tenth source ready to use.

As described above, the method of manufacturing a saucer for saucers according to the present invention can be applied to various sauces as sauces after manufacturing the sauces from the first source to the tenth sauce, Sales can be improved.

The foregoing has outlined rather broadly the features and technical advantages of the present invention in order that the claims of the invention to be described below may be better understood. It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the appended claims and their equivalents should be construed as being included within the scope of the present invention.

Claims

Preparing a first sauce by mixing with hot water, hot pepper paste, syrup, sugar, garlic, ginger juice and scouring enzyme;
Preparing a second sauce by mixing soy sauce, shochu, and sugar in a broth formed by mixing water, black bean, mushroom, beef, radish, kelp, onion and ginger;
Preparing a third source by blending soy sauce, syrup and ginger juice;
Adding miso, starch syrup, garlic, ginger, red pepper powder and scouring enzyme to prepare a fourth sauce;
Red pepper powder, garlic, ginger, sugar, pepper powder, soy sauce, and broth, and then aging to prepare a fifth sauce;
Anchovy sauce, soy sauce, garlic, sugar and red pepper powder, followed by aging to prepare a sixth sauce;
Preparing a seventh sauce by adding red pepper powder, garlic, ginger, scouring enzyme, shrimp sauce, anchovy sauce, sugar, onion and red ginseng to a glutinous rice paste in which the glutinous rice flour is mixed with broth;
Preparing an eighth source by mixing the soy sauce, the sugar, the vinegar, the garlic, the ginger, the red pepper powder, and the mash enzyme;
Orange extract, red pepper paste, syrup, vinegar, sugar and red pepper powder, followed by aging to prepare a ninth source; And
Soy sauce, sesame oil, and sugar to prepare a tenth source,
Wherein the first source, the second source, the third source, the fourth source, the fifth source, the sixth source, the seventh source, the eighth source, the ninth source and the tenth source And the mixture is formed by mixing any one or more of them.

The method according to claim 1,
The orange extract of the step of producing the ninth source may contain,
Water, onion and orange are mixed and heated, and then the filtrate is separated from the onion and the orange.

3. The method of claim 2,
The onion and the oranges,
1: 2 to 3, by weight ratio.

The method according to claim 1,
In the step of fabricating the eighth source,
And stirring the sugar until the sugar is melted.

The method according to claim 1,
The mussel enzyme may be,
Plum, sugar, and oligosaccharide, and aging at room temperature for 3 to 6 months.